For the edible flower lollipops:

  • 225g granulated sugar
  • 100ml glucose syrup
  • 60ml water
  • a couple of drops of natural passion fruit essence (or any other essence you desire!)
  • handful of edible flowers
  • lolly sticks or liquorice wands for a classic dib-dab experience


  • a pastry brush
  • a sugar thermometer
  • lollipop sticks


  1. 1

    Combine the sugar, glucose syrup and water in a pan over a medium heat and stir until the sugar dissolves. When it comes to the boil, dab a pastry brush into the water and brush down the sides of the pan just above the boil line to remove any sugar crystals that have formed.

  2. 2

    Attach a sugar thermometer to the pan and allow the mixture to continue to boil, without stirring, until it reaches 154°C. Immediately remove from the heat. Add a few drops of your chosen flavouring and stir to combine.

  3. 3

    You need to work quickly to form your lollies. On a silicone mat or a sheet of baking paper, put a blob of sugar syrup down and use the back of a spoon to smooth it out into a circular shape. Place your lollipop stick, then put an edible flower on top. Finish by covering the flower completely with more sugar syrup.

  4. 4

    Allow to cool for 30 minutes at room temperature. Wrap the lollipops individually in cellophane, tie with string and store at room temperature for up to a month. They are sticky, so keep them separate from each other.

Nutritional Details

Each serving provides
  • Energy 264kj 63kcal 3%
  • Fat 0.0g 0%
  • Saturates 0.0g 0%
  • Sugars 14.3g 16%
  • Salt 0.0g 0%

% of the Reference Intakes

Typical values per 100g: Energy 1453kj/347kcal

Each serving provides

86.3g carbohydrate 0.0g fibre 0.5g protein

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